Elements Of Life: Important Information Update!

My newest book,The Elements of Life comes with a wheel that helps you determine your home element(s). Unfortunately, there are mistakes printed on the back of the wheel. Until the publisher can correct them, these are the right dates:March 8, 1998March 17, 2003March 6, 2004

Monday, July 6, 2009

Summer Offerings at Saffron

I am rallying the customers at my restaurant, Saffron, to join me on a crusade of healthful eating, a journey I have been on personally for many years.Following the practice of Thai philosophy of health that encourages us to eat seasonally and locally grown produce (all in my new book, The Elements of Life, A Contemporary Guide to Thai Recipes and Traditions for Healthier Living, published by John Wiley and Sons, due in October, 2009); I have created two new salads that are more fitting for our mild and temperate summer climate here in San Diego. One is an irresistible strawberry, watermelon and chicken salad. Another is a beautiful salad of greens, fresh corn, cherry tomatoes, radishes and steamed salmon marinated in Thai aromatic herbs. Both follow the Thai culinary formula that mixes and matches contrasting tastes, flavors and aromas to create a perfect balanced dish. They are light, delicious and healthful.In addition, in order to appease customers who are addicted to the hot ginger tea we serve during fall and winter months, we are offering home-made ginger-ale for the summer months. It is equally addictive, refreshing and cooling.Here are recipes for our summer specials at Saffron.

Put the strawberries, watermelon and chicken breast in a mixing bowl. Toss gently before adding the dressing. Toss again and add the mint. Toss once more. Transfer to a platter and garnish with pumpkin seeds. Serve.

Salad Greens, Corn, Cherry Tomatoes, Radishes and Steamed Salmon Salad Makes 2 servings¼ teaspoon salt1 tablespoon minced ginger1 fresh lemongrass, outer hard part and green leaves removed, mincedZest of one lemon2 tablespoons lemon juice¼ pound salmon filet without skin and boneTwo 12" x 12" fresh banana leaves*1 to 2 toothpicks1 ½ cups arugula or other bitter greens**1 ear of corn, grilled and kernels removed½ cup cherry tomatoes, halved2 to 3 radishes, thinly sliced¼ cup Citrus Dressing (see below)Put the salt and ginger in a mortar and pound to puree with a pestle. Add the lemongrass and pound to puree. Add the lemon zest and lemon juice. Mix to combine.Put the salmon on a bowl and add the marinade. Let sit for 10 to 15 minutes. Put one banana leaf on top of another. Put the salmon in the center and wrap as if you are wrapping a present. Secure with a toothpick or two. Steam over medium high heat for 10 to 12 minutes. Remove to cool.Place the rest of ingredients except for the dressing in a mixing bowl. Toss gently to combine. Add all but a tablespoon of dressing. Toss again and transfer to a plate. Remove the salmon from the banana leaves and place it on top of the salad greens. Drizzle the remaining dressing over and serve.

* Substitute fresh banana leaf with aluminum foil lined with fresh corn husks** Arugula with its intense spicy kick is best. However, you can substitute it with varieties of bitter salad greens that are presently in season.

Home-made Ginger-aleThere are two ways of making home-made ginger-ale. The first is made from fresh ginger. It has a natural and lighter flavor. The second is from instant granulated ginger/honey intended for making ginger tea. It is quicker and simpler to make with a more robust and intense flavor ginger-ale. I use a brand called Goldwily that can be purchased in Asian supermarkets.

Ginger-ale made with fresh gingerMakes one 8 oz. serving3tablespoons finely minced ginger2 tablespoons hot water1 tablespoon agave syrup or honey2teaspoons fresh lemon juice1 cup club soda½ cup ice cubes1 to 2 mint leavesPut the ginger and hot water in a blender and blend to puree. Strain the juice through a fine mesh strainer and save the ginger pulp for other use. Add the agave syrup to the ginger juice and mix. Add the lemon juice and stir to mix. Transfer into a glass and add the club soda. Stir and mix well. Add the ice cubes. Stir before adding the mint leaves. Stir once more. Enjoy!

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About Me

I am a Thai cook or mae (mother) khroa (kitchen.) I was born in Bangkok Thailand, and emigrated to the U.S.A. at age 15. My restaurant Saffron, founded in 1985, was the first Thai restaurant in San Diego and is going strong in its 24th year. I am the author of Cracking the Coconut: Classic Thai Home Cooking, winner of the Julia Child Award, and Asian Grilling. My new book, The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living will be published by John Wiley & Sons in October, 2009. I have appeared on numerous national television shows, including Today, Good Morning America, The Martha Stewart Show and The Cooking Channel, as well as local TV. If you want to learn how to really cook Thai food, the traditional old-fashioned way, or learn about Thai food history, culture, tradition or food stories, you are at the right blog. If you are interested in knowing more about who I am, read my posting "About Me" on January 15, 2009 and go to www.sumeiyu.com.